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6-Ingredient Funfetti Ice Cream Sandwiches

Ashley Manila
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Ingredients
 

  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • 1 cup sugar
  • 1 cup + 3 tablespoons flour
  • 1/2 cup sprinkles + more for decorating
  • 1 gallon strawberry ice cream (you can use vanilla, too!)

Instructions
 

  • In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
  • Add the sugar and beat well.
  • Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Stir in sprinkles.
  • Cover bowl with plastic wrap and place in the refrigerator for at least 2 hours.
  • 30 minutes prior to baking, preheat oven to 350 degrees (F).
  • Line a large baking sheet with parchment paper.
  • Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press each cookie down with the palm of your hand.
  • Place pan in the oven to bake for 12-13 minutes. They will still be very soft when you remove them from the oven - that's a good thing!
  • Cool on the baking sheet for a full 15 minutes, then very carefully transfer to a cooling rack to cool completely. Once completely cooled, freeze the cookies for at least 2 hours.
  • Once cookies are frozen -
  • Place 1/4 cup of slightly softened ice cream on on cookie, top with another, and gently press together. Roll the edges in sprinkles, and transfer to the freezer. Repeat until all cookies have been used. Freeze for at least 2 hours before eating.
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